Comments on: Learn to make yourself Ghee at Home http://celac.wordpress.com/2008/01/07/learn-to-make-yourself-ghee-at-home/ Using ICT methods and knowledge sharing to enhance poverty reduction and food security Thu, 03 Dec 2009 13:25:45 +0000 http://wordpress.com/ hourly 1 By: CHRISTINE MOLNAR http://celac.wordpress.com/2008/01/07/learn-to-make-yourself-ghee-at-home/#comment-690 CHRISTINE MOLNAR Sun, 08 Mar 2009 03:17:06 +0000 http://celac.wordpress.com/2008/01/07/learn-to-make-yourself-ghee-at-home/#comment-690 HELLO EVERYONE....I WAS SO EXCITED WHEN I SPYED THIS POST BECAUSE I MANAGED TO GET MY HANDS ON 40 LITRES OF UNPASTEURIZED SHEEP'S MILK AND AM EXCITED TO ROLL UP MY SLEEVES AND GET SOME GHEE! ANYWAY I FERMENTED APPRX 8 LITRES IN A HUGE GLASS CANISTER WITH A SEMI-TIGHT FITTING LID AND LEFT IT FOR 5 DAYS. I STARTED TO SEE THAT 1/4 OF THE MILK HAD FLOATED TO THE TOP AND A LAYER OF WATER SAT UNDERNEATH IT. I DID STIR FOR A FEW MINUTES. THERE WAS SOME CURDS(NOT TOO MANY). I WAS CONCERNED THAT I DIDN'T FERMENT LONG ENOUGH. CAN SOMEONE PLEASE HELP??? I DON'T WANT TO DESTROY 10 LITRES OF MILK UNEEDINGLY. SHOULD THE MILK BE A CERTAIN COLOUR? MINE JUST STAYED UNIFORMLY WHITE. THANKS VERY MUCH...I HOPE SOMEONE SEES THIS POST. I AM GONNA LEAVE THE MILK TO FERMENT FOR ANOTHER DAY UNTIL I GET SOME SOLID ADVICE. THANKS AGAIN CHRIS HELLO EVERYONE….I WAS SO EXCITED WHEN I SPYED THIS POST BECAUSE I MANAGED TO GET MY HANDS ON 40 LITRES OF UNPASTEURIZED SHEEP’S MILK AND AM EXCITED TO ROLL UP MY SLEEVES AND GET SOME GHEE! ANYWAY I FERMENTED APPRX 8 LITRES IN A HUGE GLASS CANISTER WITH A SEMI-TIGHT FITTING LID AND LEFT IT FOR 5 DAYS. I STARTED TO SEE THAT 1/4 OF THE MILK HAD FLOATED TO THE TOP AND A LAYER OF WATER SAT UNDERNEATH IT. I DID STIR FOR A FEW MINUTES. THERE WAS SOME CURDS(NOT TOO MANY). I WAS CONCERNED THAT I DIDN’T FERMENT LONG ENOUGH. CAN SOMEONE PLEASE HELP??? I DON’T WANT TO DESTROY 10 LITRES OF MILK UNEEDINGLY. SHOULD THE MILK BE A CERTAIN COLOUR? MINE JUST STAYED UNIFORMLY WHITE. THANKS VERY MUCH…I HOPE SOMEONE SEES THIS POST. I AM GONNA LEAVE THE MILK TO FERMENT FOR ANOTHER DAY UNTIL I GET SOME SOLID ADVICE.

THANKS AGAIN

CHRIS

]]> By: r s http://celac.wordpress.com/2008/01/07/learn-to-make-yourself-ghee-at-home/#comment-566 r s Tue, 22 Jan 2008 08:19:39 +0000 http://celac.wordpress.com/2008/01/07/learn-to-make-yourself-ghee-at-home/#comment-566 Just want to add another important detail: According to the recipes from the ayurveda books, you shouldn't let the butter boilng until it becomes brown! When it becomes golden yellow, and there is no more froth on the surface, it is done--ready to filter. Just want to add another important detail: According to the recipes from the ayurveda books, you shouldn’t let the butter boilng until it becomes brown! When it becomes golden yellow, and there is no more froth on the surface, it is done–ready to filter.

]]> By: r s http://celac.wordpress.com/2008/01/07/learn-to-make-yourself-ghee-at-home/#comment-565 r s Tue, 22 Jan 2008 08:06:04 +0000 http://celac.wordpress.com/2008/01/07/learn-to-make-yourself-ghee-at-home/#comment-565 It's very interesting the diverse methodology in Africa, obviously due to different conditions of climate and life. I am surprised, though, about letting the milk or the cream ferment. On the other hand, the instructions I got from Indian ayurvedic books is totally different from what you say is the Indian method. They say, first, cow's milk gives best ghee; second, don't use yoghurt and don't use salted butter. Then, they instruct to boil the butter and not take off the stuff that comes to the surface, because it has medicinal properties. Finally, separate the melted ghee from the bottom solids by filtering, yes. And recently, a lady from Nepal told me they do the same procedure, but start from whole milk, boiling and colecting the cream, then kneeding it with hands, etc., and finally boiling the butter the way described above. I tried the ayurvedic procedure with organic butter, and the result was excellent. It’s very interesting the diverse methodology in Africa, obviously due to different conditions of climate and life.
I am surprised, though, about letting the milk or the cream ferment.
On the other hand, the instructions I got from Indian ayurvedic books is totally different from what you say is the Indian method. They say, first, cow’s milk gives best ghee; second, don’t use yoghurt and don’t use salted butter. Then, they instruct to boil the butter and not take off the stuff that comes to the surface, because it has medicinal properties. Finally, separate the melted ghee from the bottom solids by filtering, yes.
And recently, a lady from Nepal told me they do the same procedure, but start from whole milk, boiling and colecting the cream, then kneeding it with hands, etc., and finally boiling the butter the way described above.
I tried the ayurvedic procedure with organic butter, and the result was excellent.

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